A Most Delicious Cookie Recipe and other hints

Who told you I was trying to cut back on carbs? 

 

Well it WAS true until my daughter was over last week and just happened to say “Let’s bake some cookies!” 

 

This was before I tried on Mother of the Bride dresses.  Oh my goodness ~~ have you seen the styles of dresses out this year?  Very form fitting….very unforgiving, very depressing!  Oh well, I have about two and a half months to cut back on carbs.  Too many temptations during summer.

 

 

I would hate to have to measure out just how much batter we ate that never made it to a cookie sheet!

This is a recipe Jamie got from her Grandmother last Christmas.  You MUST try it.  It is SO good!  The almond really makes it.

 

Almond Sandies

1 cup butter

1 cup oil

1 c. white sugar

1 c. powdered sugar

2 eggs

2 tsp almond flavoring

4 1/2 c. flour

1 tsp. soda

2 cups sliced almonds (we used 1 cup)

1 pkg toffee bits ( we used 1/2 package)

1 tsp. cream of tarter

Cream butter, oil, sugar. Add eggs one at a time and then flavoring.  Mix dry ingredients.  Gradually add to above mixture.  Stir in almonds and drop by Tablespoons on parchment paper. Bake 12 mins. @ 350*.  ** Note:  Half of the recipe still makes a lot.  We used the same amount of almonds and toffee bits.

 

I was out of parchment paper, but they turned out great anyway.  Just watch them and don’t let them get too brown.

 

 

I have another CARB “recipe” for you.  I told you a few weeks back Mr. Brown Socks tried growing sweet corn for the first time this year.  He says it will be the last as we had to outsmart the raccoons by playing a radio during the night to keep them frightened and thinking it was Farmer Craig.

Since it has been so dern hot this summer, I decided to try a cooking method I recently ran across that doesn’t require a huge kettle of boiling water.  You simple wet a paper towel and wring it out.  Wrap each piece of corn in a damp towel, place on a plate and microwave for about five minutes!  Simple as that and it taste just liked you had boiled them.

 

And as if I need ONE MORE carb temptation %*#!  Mr. Brown Socks also grew Yukon Gold potatoes and asked me to pretty please fry some! (Please believe me when I say I rarely fry food anymore.)  I made my entire meal on an ear of sweet corn and a good portion of these potatoes.  Well after all, they are Martha’s favorite type of potato!! :)

I did dab off the excess oil.

 

Hoping you are doing better than I watching your carb intake!

Joining Michael this week over at Designs by Gollum and Foodie Friday.

 

My Man Can(s)

Since I have been away quite a bit lately helping my mother recover from her fall, I try to spend some quality time with Mr. Brown Socks when I am back home.  He loves to garden and we eat, give away and Yes, even can or freeze some of our produce.

 

 

 

Just beyond the edge of our property before you step into the woods

 

Mr. Brown Socks has planted several Nanking Cherry Bushes. These are a small, sour cherry.

Have you ever heard of them?

 

I used to think they were pretty much worthless because they have a pit almost as big as the cherry.

 

 

 

 

 

 

 

 

 

 

This is the third year of their growth and we have a bumper crop.

 

When Dear Husband suggested we make jelly I wasn’t enthused.  Being the good wife I am and realizing I have been away so much I went out and helped pick and pick and pick these little beauties. 

 

Aren’t they the prettiest shade of red you ever did see?

 

We cooked them up and turned them into jam. 

 

Does anyone else but us do things like this anymore??

 

Ummm, the last little bit was placed in the fridge to enjoy immediately on toast or pancakes.

 

We made two batches, so we will have some to give away.  This is the first batch.  The second batch we experimented and didn’t use quite as much sugar.  That is always a risk because often times it won’t set up.  It took a little longer, but after a couple of days it is also a pretty good consistency.

 

Sour Cherry Jam

 

3 lbs. sour cherries (about 4 cups)

7 cups sugar

6 oz. liquid fruit pectin

1 teaspoon almond extract (My suggestion ~~ double this for a very flavorful cherry jam!)

 

1.  Wash, stem, and pit cherries

2.  Chop them into small pieces

3.  Put fruit and sugar in a large saucepan.

4.  Boil hard for 1 minute

5.  Remove from heat and stir in liquid pectin

6.  Skim foam and add almond extract

7.  Put in jars and seal with hot lids.

8.  Some place in a hot water bath, but we live on the edge and do not!

 

I came home yesterday to his dishes NEATLY piled in the sink

And a creative way to dry the dishcloth from the dishes he DID wash!

Today I am joining Michael for Foodie Friday and Glenda at Tootsie Time.

     

 

 

I hope you’ll join these ladies.  There are always excellent recipes and inspiring gardens to view!

 

Nice for you to stop by!

Easy Appetizer with a Flair

 

Good Morning!  I thought it was time I join in with Designs by Gollum to share a recipe today. 

 

While preparing for my Seasonal faux floral shows and creating over 100 arrangements I also enjoy coming up with some delicious appetizers and of course some sweets to welcome my guests/customers.  It’s quite a task because I have so much going on to prepare for these shows.  Lucky for me friends and family often times volunteer to prepare some of the food too.

 

It’s great when I can find something that has eye appeal And is delicious AND easy all at the same time.  The recipe I’m sharing today fits that description. 

 

 Don’t you think this has great presentation?  I love that it’s so colorful.

Pesto Dip

1 (8 oz. ) pkg cream cheese, at room temp

Tub of Buitoni prepared pesto

(or your own that might be in the freezer now)

oil packed, sun-dried tomatoes, sliced thinly

Pine nuts, lightly toasted and salted

1.  Beat cream cheese until light and smooth.  Spread on a small platter or dinner plate.

2.  Spoon pesto over cream cheese, leaving a bit of the cream cheese showing around the edge.

3.  Arrange the sun dried tomatoes evenly over the pesto layer. 

4.  Sprinkle with pine nuts and refrigerate for an hour or so to blend the flavors.

5.  Serve with crackers or sliced baguette.

I always know it’s a hit when several ask for the recipe! 

 

Take time to stop over at Michael’s and see what others are sharing today!